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Comprehensive Characterization of Bioactive and Undesirable Compounds in Mezcal-Derived Vinasse for Potential
Alejandro Castrejon1, Jimena Álvarez-Chávez1, Marcela Gaytán Martínez2
1School of Engineering and Sciences, Tecnologico de Monterrey, Avenida Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico.
Foods (Basel, Switzerland)
|May 13, 2026
Summary
Mezcal vinasse, a byproduct of tequila production, is rich in carbohydrates and bioactive compounds, offering antioxidant properties. However, it contains antinutritional factors, requiring careful consideration for food and biotechnological applications.
Area of Science:
- Biotechnology
- Food Science
- Environmental Science
Background:
- The mezcal industry produces significant vinasse waste, rich in organic matter and bioactive compounds.
- The environmental impact and valorization potential of mezcal vinasse are underexplored.
- Vinasse characterization is crucial for assessing its suitability for food and biotechnological applications.
Purpose of the Study:
- To conduct a comprehensive physicochemical and functional characterization of mezcal vinasse.
- To evaluate the antioxidant activity and cytotoxicity of mezcal vinasse.
- To identify potential environmental and nutritional concerns associated with mezcal vinasse.
Main Methods:
- Proximate analysis for proximate composition and carbohydrate profiling.
- Colorimetric assays (DPPH, ABTS) for antioxidant activity assessment.
- Quantification of antinutritional compounds (tannins, oxalates, HMF, furfural) and cytotoxicity testing (Caco-2 cells).
Main Results:
- Vinasse is primarily water (96%) with a high carbohydrate content (87.58% dry basis), including significant insoluble dietary fiber.
- Major simple sugars identified were fructose and glucose; hydrolyzed vinasse showed arabinose and glucose as predominant sugars.
- Significant antioxidant activity was observed (DPPH: 296.3 µmol TE/g, ABTS: 465.3 µmol TE/g), alongside concerning levels of HMF, furfural, tannins, and oxalates.
- No cytotoxicity was detected in Caco-2 cells at concentrations of 25-100 mg/mL of phenolic extract.
Conclusions:
- Mezcal vinasse possesses valuable antioxidant properties and a carbohydrate-rich profile, indicating potential for biotechnological applications.
- The presence of antinutritional compounds like HMF and furfural necessitates careful management and detoxification strategies.
- Further research into detoxification and application-specific processing is recommended for safe and effective valorization of mezcal vinasse.
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